We visited Rosimeire at her farm Sitio Vargem Grande for the first time in 2019, the farm was so beautifully kept. Rosimeire and her husband, Carlos, grew up in coffee producing families and practically inherited their knowledge and passion for coffee.

We visited Rosimeire at her farm Sitio Vargem Grande for the first time in 2019, the farm was so beautifully kept. Rosimeire and her husband, Carlos, grew up in coffee producing families and practically inherited their knowledge and passion for coffee. Carlos is the son of another producer we buy coffee from, Lourdes Fatima, and his brother is helping both Carlos and their mother experiment with processing.

Sitio Vargem Grande became their farm in 2009, when they got married, it was chosen because the land is between 1,100 and 1,400 meters above sea level which is a great altitude for coffee in Brazil. They are growing red and yellow Catuai on the 3 ha farm, that they planted in 2010.

Coffee has been important for the whole family, as it is the work that has facilitated a better future for their family. They are proud of this, and of the quality of their coffee. Their challenge is to find a market for their coffees, and to capture the younger generations interest in being coffee producers or working in some aspect of coffee production within Brazil.

Mechanical and manual picking methods are used, depending on the harvest and ripening of the cherries. In cases where they want to increase the cup quality or to create a special lot they will use selective picking.

Usually the harvest happens from June to September with the peak in July.

Rosimeire processes her coffee as washed and as natural with aerobic fermentation. The coffee here is processed as a Natural, which means the whole cherries are dried. However in the case of the lots we bought from Rosimeire there was cherry fermentation before drying. This is when the cherries are picked and kept for some hours before starting the drying process, in this case the cherry where fermented for 72 hours in boxes, under water before being dried.

During the fermentation process they are monitoring the sugar content of the cherries (Brics), it went from 24 to 12. The temperature, which should not exceed 38 degrees, and the PH, the final PH was 4.

They dry coffee in a mechanical dryer, on the patio and on raised beds. In the case of the coffees we bought from Rosimeire the coffees where dried on the patio.

Depending on the weather this can take from 150 to 200 hours.

They purchased a mechanical dryer, this is very helpful for finishing the drying when they need more space for new coffee coming to be dried and when the weather has not been adequate.

We visited Rosimeire at her farm Sitio Vargem Grande for the first time in 2019, the farm was so beautifully kept. Rosimeire and her husband, Carlos, grew up in coffee producing families and practically inherited their knowledge and passion for coffee.

We visited Rosimeire at her farm Sitio Vargem Grande for the first time in 2019, the farm was so beautifully kept. Rosimeire and her husband, Carlos, grew up in coffee producing families and practically inherited their knowledge and passion for coffee. Carlos is the son of another producer we buy coffee from, Lourdes Fatima, and his brother is helping both Carlos and their mother experiment with processing.

Sitio Vargem Grande became their farm in 2009, when they got married, it was chosen because the land is between 1,100 and 1,400 meters above sea level which is a great altitude for coffee in Brazil. They are growing red and yellow Catuai on the 3 ha farm, that they planted in 2010.

Coffee has been important for the whole family, as it is the work that has facilitated a better future for their family. They are proud of this, and of the quality of their coffee. Their challenge is to find a market for their coffees, and to capture the younger generations interest in being coffee producers or working in some aspect of coffee production within Brazil.

Mechanical and manual picking methods are used, depending on the harvest and ripening of the cherries. In cases where they want to increase the cup quality or to create a special lot they will use selective picking.

Usually the harvest happens from June to September with the peak in July.

Rosimeire processes her coffee as washed and as natural with aerobic fermentation. The coffee here is processed as a Natural, which means the whole cherries are dried. However in the case of the lots we bought from Rosimeire there was cherry fermentation before drying. This is when the cherries are picked and kept for some hours before starting the drying process, in this case the cherry where fermented for 72 hours in boxes, under water before being dried.

During the fermentation process they are monitoring the sugar content of the cherries (Brics), it went from 24 to 12. The temperature, which should not exceed 38 degrees, and the PH, the final PH was 4.

They dry coffee in a mechanical dryer, on the patio and on raised beds. In the case of the coffees we bought from Rosimeire the coffees where dried on the patio.

Depending on the weather this can take from 150 to 200 hours.

They purchased a mechanical dryer, this is very helpful for finishing the drying when they need more space for new coffee coming to be dried and when the weather has not been adequate.

We visited Rosimeire at her farm Sitio Vargem Grande for the first time in 2019, the farm was so beautifully kept. Rosimeire and her husband, Carlos, grew up in coffee producing families and practically inherited their knowledge and passion for coffee.

We visited Rosimeire at her farm Sitio Vargem Grande for the first time in 2019, the farm was so beautifully kept. Rosimeire and her husband, Carlos, grew up in coffee producing families and practically inherited their knowledge and passion for coffee. Carlos is the son of another producer we buy coffee from, Lourdes Fatima, and his brother is helping both Carlos and their mother experiment with processing.

Sitio Vargem Grande became their farm in 2009, when they got married, it was chosen because the land is between 1,100 and 1,400 meters above sea level which is a great altitude for coffee in Brazil. They are growing red and yellow Catuai on the 3 ha farm, that they planted in 2010.

Coffee has been important for the whole family, as it is the work that has facilitated a better future for their family. They are proud of this, and of the quality of their coffee. Their challenge is to find a market for their coffees, and to capture the younger generations interest in being coffee producers or working in some aspect of coffee production within Brazil.

Mechanical and manual picking methods are used, depending on the harvest and ripening of the cherries. In cases where they want to increase the cup quality or to create a special lot they will use selective picking.

Usually the harvest happens from June to September with the peak in July.

Rosimeire processes her coffee as washed and as natural with aerobic fermentation. The coffee here is processed as a Natural, which means the whole cherries are dried. However in the case of the lots we bought from Rosimeire there was cherry fermentation before drying. This is when the cherries are picked and kept for some hours before starting the drying process, in this case the cherry where fermented for 72 hours in boxes, under water before being dried.

During the fermentation process they are monitoring the sugar content of the cherries (Brics), it went from 24 to 12. The temperature, which should not exceed 38 degrees, and the PH, the final PH was 4.

They dry coffee in a mechanical dryer, on the patio and on raised beds. In the case of the coffees we bought from Rosimeire the coffees where dried on the patio.

Depending on the weather this can take from 150 to 200 hours.

They purchased a mechanical dryer, this is very helpful for finishing the drying when they need more space for new coffee coming to be dried and when the weather has not been adequate.

We visited Rosimeire at her farm Sitio Vargem Grande for the first time in 2019, the farm was so beautifully kept. Rosimeire and her husband, Carlos, grew up in coffee producing families and practically inherited their knowledge and passion for coffee.

We visited Rosimeire at her farm Sitio Vargem Grande for the first time in 2019, the farm was so beautifully kept. Rosimeire and her husband, Carlos, grew up in coffee producing families and practically inherited their knowledge and passion for coffee. Carlos is the son of another producer we buy coffee from, Lourdes Fatima, and his brother is helping both Carlos and their mother experiment with processing.

Sitio Vargem Grande became their farm in 2009, when they got married, it was chosen because the land is between 1,100 and 1,400 meters above sea level which is a great altitude for coffee in Brazil. They are growing red and yellow Catuai on the 3 ha farm, that they planted in 2010.

Coffee has been important for the whole family, as it is the work that has facilitated a better future for their family. They are proud of this, and of the quality of their coffee. Their challenge is to find a market for their coffees, and to capture the younger generations interest in being coffee producers or working in some aspect of coffee production within Brazil.

Mechanical and manual picking methods are used, depending on the harvest and ripening of the cherries. In cases where they want to increase the cup quality or to create a special lot they will use selective picking.

Usually the harvest happens from June to September with the peak in July.

Rosimeire processes her coffee as washed and as natural with aerobic fermentation. The coffee here is processed as a Natural, which means the whole cherries are dried. However in the case of the lots we bought from Rosimeire there was cherry fermentation before drying. This is when the cherries are picked and kept for some hours before starting the drying process, in this case the cherry where fermented for 72 hours in boxes, under water before being dried.

During the fermentation process they are monitoring the sugar content of the cherries (Brics), it went from 24 to 12. The temperature, which should not exceed 38 degrees, and the PH, the final PH was 4.

They dry coffee in a mechanical dryer, on the patio and on raised beds. In the case of the coffees we bought from Rosimeire the coffees where dried on the patio.

Depending on the weather this can take from 150 to 200 hours.

They purchased a mechanical dryer, this is very helpful for finishing the drying when they need more space for new coffee coming to be dried and when the weather has not been adequate.